Recipes

Braised rabbit – the best recipes of excellent rabbit dishes for every taste!

Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

Rabbit braised in broth, wine or dairy products — a classic of French cuisine, which gained popularity outside the country, spreading into parts of Europe, where the hunting for eared was part of the fishery. Such technology allows perfectly to prepare dry meat, both wild and farm animal, making it juicy.

Rabbit braised in the oven

Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

A slow languor in the oven at not too high temperatures can cleave the protein of meat fibers as efficiently as possible. That is why spending enough time in the casserole, stewed rabbit falls off the bone, melts in your mouth and is saturated with flavors of all the add-ons that you will season.

Ingredients:

  • eviscerated carcasses — 2 PCs.;
  • dry mustard — 2 tsp.;
  • flour — 20 g;
  • olive oil — 15 ml;
  • onion — 170g;
  • celery stalks — 2 PCs.;
  • thyme sprigs — 2 pieces;
  • broth (chicken or beef) — 1.2 L.

Cooking

  • Braised rabbit recipe starts with roasting pieces of a carcass, it turns rosy and the crust retains even after the heat treatment.
  • Have the carcass at the joints and roll in a mixture of mustard, flour and salt sapote.
  • Brown pieces in hot oil.
  • To game send the diced vegetables and thyme on top, let the mixture stand on the heat for another couple of minutes and pour.
  • 45 minutes in the oven at 160 degrees and it is possible to remove the sample.
  • Rabbit braised in cream

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    Given that cream — the product is incredibly popular at home recipe — in France, then simmer them in a game first started by the Germans. This variation is no exception: rabbit stew with prunes, milk based, it turns out more tender due to the fat content of the latter.

    Ingredients:

    • butchered carcasses — 2 PCs.;
    • butter — 40 g;
    • flour — 2 tbsp. spoon;
    • water — 250 ml;
    • onion — 1 PC.;
    • a handful of prunes;
    • zest of one lemon;
    • Laurel leaves — 3 PCs.;
    • capers — 2 tbsp. spoon;
    • lemon juice — 40 ml;
    • cream — 200 ml.

    Cooking

  • Consider the onion half rings, put them pieces of plum and coated in flour and salt meat.
  • As soon as the components will change its color to Golden, put the rest of the components from the list and fill all fluid.
  • Simmer the dish at 180 degrees for one and a half to two hours, until the flesh begins to move away from the bone.
  • Rabbit stewed in tomato sauce

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    Gastronomy being the main competitors of the French, the Italians could not miss such a delicacy. Stewed rabbits actively began to prepare in Sicily using a mixture of tomatoes, herbs, olives and broth based.

    Ingredients:

    • rabbit — 2 pieces;
    • garlic — 4 cloves;
    • olive oil — 45 ml;
    • carrots — 200 g;
    • celery — 1 PC.;
    • onions — 150 g;
    • sprigs of rosemary and thyme — 3 PCs.;
    • water — 450 ml;
    • tomatoes in own juice — 400 g;
    • olives — 100 g

    Cooking

  • Before you can cook rabbit stew, have it into pieces at the joints. Season and fry them until Browning.
  • To of the flesh send diced vegetables, aromatic herbs, pour in liquid and stir in arbitrarily sliced olives.
  • Rabbit stew is cooked at 170 degrees for two hours.
  • Rabbit stewed with vegetables

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    A great way to saturate the dish with flavor is to add another French invention — the bouquet Garni. It can be collected from any fresh herbs: thyme, Laurel, rosemary, parsley roots and things, and to put in dishes that are cooked long and slow.

    Ingredients:

    • rabbit — 1 piece.
    • onions — 250 g;
    • baby carrots — 250 g;
    • juniper berries — 4 PCs.;
    • potatoes — 400 g;
    • tomatoes — 400 g;
    • green beans — 200 g;
    • bouquet Garni — 1 PC.

    Cooking

  • Before you can cook rabbit stew, have it in pieces.
  • Simmered the chopped vegetables in the heated oil and place them meat. Stir in beans, tomatoes, herbs, juniper and cover with water to cover.
  • After baking, leave the Dutch oven in the oven at 190 degrees, braised rabbit with carrots and onions will be ready in 40 minutes.
  • Rabbit braised in wine

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    The game — primarily the food of the hunters, who is known for his unbiased attitude towards cooking. This food is full of flavors, but keeps a simple formulation and is based on the underlying product mix. Rabbit stew, the recipe of which is described below, clearly describes this principle.

    Ingredients:

    • dried porcini mushrooms — 30 g;
    • garlic — 2 heads;
    • a mix of fresh wild mushrooms — 750 g;
    • rabbit — 1 piece.
    • chicken broth — 600 ml.

    Cooking

  • Pre-soak the mushrooms and save the liquid.
  • Fresh mushrooms chop and fry with slices of venison. Put the halved heads of garlic, pour in the liquid.
  • Delicious braised rabbit should cook at 170 degrees for about an hour and a half.
  • Rabbit stew in a slow cooker

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    If you have multivarka, it could replace the long boiling in the oven and save you the trouble associated with the control of the cooking process and wash used dishes. Low manipulation and nutritious dish is on the plate.

    Ingredients:

    • cut rabbit — 1 piece.
    • mushrooms — 350 g;
    • onions — 150 g;
    • garlic — 2 cloves;
    • a handful of pine nuts;
    • mustard seeds — 1 tsp;
    • butter — 60 g;
    • sour cream — 200 g;
    • olive oil — 20 ml;
    • white wine — 350 ml;
    • Laurel leaves — 3 PCs.;
    • starch — 1 tsp.

    Cooking

  • Directly in the bowl to sauté vegetables and mushrooms, put to them the pulp and pour in the wine. Sprinkle the starch and stir.
  • Pour about half a liter of water, mustard and sour cream. Rabbit stewed in sour cream with mushrooms cooked in the “Soup” to the signal. Serve with pine nuts.
  • Rabbit braised in milk

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    A popular way to make diet meat is juicier and softer — let it sit in its fatty milk. You will not only get exhaust easily from the bone juicy flesh, but a thick sauce to it, which can be taken separately or pour it with side dish.

    Ingredients:

    • split carcass — 1 PC.;
    • bacon — 4 slices;
    • shallots — 300 g;
    • water — 60 ml;
    • Dijon mustard — 60 g;
    • milk — 150 ml;
    • a handful of fresh parsley.

    Cooking

  • Melt the bacon grease in the bakery, use it to sauteed shallot. Add to zazharku game pieces and let them brown.
  • Pour liquid into a bowl, put the mustard and simmer on “the Soup” to signal. Rabbit braised in milk in a slow cooker served with chopped parsley.
  • Rabbit stew with potatoes in a cauldron

    Тушеный кролик – лучшие рецепты превосходных блюд из кролика на любой вкус!

    A terrific camping recipe can feed a huge company full, tasty and absolutely without hassle. Potatoes and fresh game would be the perfect person on the coals, if you choose the right cauldron: a fairly large and thick-walled to hold and even heat distribution.

    Ingredients:

    • rabbit — 1 piece.
    • garlic — 3 cloves;
    • leek (white part) — 3 PCs.;
    • bacon — 40 g;
    • Laurel leaves — 2 pieces;
    • water — 2 liters;
    • sprigs of parsley, thyme — 8 PCs.;
    • potatoes — 1.2 kg.

    Cooking

  • Together quickly fry the rings of leek, bacon, garlic and pieces of the game, while the latter is not clutch.
  • Put Laurel, herbs and a large diced potato. Pour all the water and season.
  • Rabbit stew with potatoes languishing under a cover for at least one and a half hours or until you start to move away from the bone.
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